Spiced turkey with bulghar & pomegranate salad

This superhealthy North African style salad uses turkey baked in a parcel to retain all the delicious juices

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 304
  • fat 9g
  • saturates 1g
  • carbs 23g
  • sugars 7g
  • fibre 4g
  • protein 41g
  • salt 0.7g


  • 2 tbsp each chopped dill, parsley and mint
  • zest and juice 1 lemon
  • 1 tbsp harissa paste
  • 500g/1lb 2oz turkey breast fillets
  • 2 tbsp white wine or water
  • 250g pack bulghar wheat or a mix- we used quinoa and bulghar mix)
  • 2 tomatoes, chopped
  • ½ cucumber, diced
  • 100g pack pomegranate seeds


Make it veggie
Halloumi & bulghar salad for 4: Thinly slice a 250g pack halloumi, then marinate as per turkey recipe. Make the salad as per turkey recipe, adding 3 tbsp halved black olives. Grill halloumi, turning halfway, for about 5 mins, until golden and crisp on each side, then serve with the salad and a dollop of Greek yogurt.


  1. Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).

  2. Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.

  3. Meanwhile, make the salad. Cook the bulghar following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

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